The strawberry is a member of the rose family; if you have ever eaten crushed strawberries in cream, the resulting color may have reminded you of the petals of a wild rose. This is a popular way to prepare them and appeals to those who think the less done to the strawberry, the better. Here are some recipes. STRAWBERRY PARFAIT PIE One 9-inch pastry shell, baked 1 package lemon gelatin 1 1/4 cups hot water 1 pint strawberry ice cream 1 1/2 cups sliced fresh strawberries
Dissolve gelatin in the hot water in a 2-quart saucepan. Add ice cream by spoonfuls, stirring until melted. Chill until thickened but not set, about 15 to 20 minutes. Fold in drained strawberries. Turn into cooled pie shell. Chill until firm. STRAWBERRY-RHUBARB PUDDING CAKE (6 servings) 1 cup fresh strawberries, washed and hulled 1 cup rhubarb, cut in small pieces 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1 3/4 cups sugar 3 tablespoons melted vegetable shortening 1/2 cup milk 1 tablespoon cornstarch 1 cup boiling water
Place sliced strawberries and cut up rhubarb in the bottom of an 8-by-8-inch glass baking dish. Sift together flour, baking powder, salt and 3/4 cup sugar in a bowl. Add shortening and milk. Mix. Spread over the strawberry-rhubarb mixture. Combine remaining cup sugar with cornstarch and sprinkle over batter in pan. Pour the cup of boiling water over this. Bake at 350 degrees for 45 minutes. Serve with whipped cream, ice cream or whipped topping. STRAWBERRY TORTE 1 package honey graham crackers, crushed 1 1/2 cups confectioners' sugar 1/2 cup butter 2 eggs 1 quart fresh strawberries, washed, hulled and sliced 1/2 pint heavy cream, whipped
Set aside 1/2 cup of the graham cracker crumbs. Line a 7-by-11-inch pan with the remaining crumbs. Cream butter and sugar and mix thoroughly. Add eggs one at a time and beat thoroughly. Spread butter mixture over crumbs. Slice strawberries and spread over butter mixture. Spread whipped cream over the strawberries and top with crumbs. Chill 6 to 8 hours. STRAWBERRY-FILLED FRENCH MERINGUES (Makes 10 to 12) 2 cups sugar 3/4 cup water 5 egg whites 1 teaspoon vanilla Strawberries (enough for filling and garnish)
Heat sugar and water, stirring until sugar is dissolved. Continue cooking without stirring until the syrup forms a soft ball when tested in cold water, or until temperature reaches 238 degrees on candy thermometer. Remove from heat and pour slowly into stiffly beaten egg whites, beating constantly. Continue beating until mixture is cool. Add vanilla.
Shape meringues into a ring with a spoon or pastry tube on a dampened board covered with heavy brown paper. Bake in a slow oven at 270 for 1 hour or longer, depending on size.
Fill meringues with fresh strawberries that have been washed and hulled. Reserve 10 or 12 of the most perfect berries, leaving hulls on, for garnish after you have filled meringues and topped them with whipped cream or whipped topping.